Veggie potato dumplings (Kroppkakor) with mushrooms, shallots and spinach.

“Kroppkakor” or potato dumplings is a very traditional Swedish dish. When I was a kid, I got served home made potato dumplings from one of our relatives. She made the absolutely most delicious ones. She invited us for a potato dumpling party once a year and we could eat as many of her delicious dumplings as we wanted and could.

Traditionally, potato dumplings are filled with bacon and onion. Today, I am sharing a recipe with you where I have made my potato dumplings vegetarian with a filling of mushrooms, shallots and spinach.

This is not the healthiest dish, but it something you should try because it’s really good.

Ingredients (4 pers):

  • 2 lb potatoes
  • 1 egg
  • 1 cup all purpose flour
  • salt


  • 1 onion
  • 2 shallots
  • 1 garlic clove
  • 1 tbsp butter
  • 8 oz mushrooms
  • 6 oz spinach
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper


Boil the potatoes. Rinse the water, press the potatoes and let them cool down.

For the filling, peel and cut the onion, shallots and garlic clove in really small pieces. Fry them all together in a pan with butter. Let them fry on low heat until the onion is transparent. Cut the mushrooms in small pieces and add into the pan. Thereafter, add the spinach into the pan and stir. Flavor with salt and pepper.

Place the pressed potatoes in a bowl. Add egg and flour and make a smooth dough. Shape the dough into a log with floured hands and cut in 12 pieces. Make a little pocket in each piece and fill with 1 tablespoon of the filling. Close and shape to a ball. Make sure the filling is covered everywhere.

Boil water in a big pan. For every 32 oz water, add 1 teaspoon salt into the water. Keep the water summering. Make a test with one dumpling first, to make sure the dumpling dough keeps everything together. If the dumpling starts to separate in the water, you have to add some more flour on the other dumplings.

Add half of the dumplings into the water. The dumplings will start to flow after approximately 5-10 minutes. Keep them in the water for an other 5 minutes after they started to flow. Then take them out one by one with a ladle with holes.

Serve the boiled dumplings with jam and melted butter.

If you prefer fried dumpling, place the dumpling whole or in half in a pan with some butter and fry until they get a golden crispy crust.




My plate is from Danish “Broste Copenhagen”.

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